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  #11  
Old 10-30-2013, 10:25 PM
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Default Re: Fire won't stay lit

Use a torch to start it up and put a draft door, my draft door quickly and I mean instantly lights the wood into flames.
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  #12  
Old 10-30-2013, 11:38 PM
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Default Re: Fire won't stay lit

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Originally Posted by lifeofpie View Post
I also rigged up an automatic door of sorts that uses an RTD in the middle of the floor to sense the temp and then will open or close to maintain the temp.
Really? Did you wonder why you couldnt find anything related on the internet?
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  #13  
Old 10-31-2013, 12:06 AM
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Default Re: Fire won't stay lit

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Originally Posted by V-wiz View Post
my draft door quickly and I mean instantly lights the wood into flames.
Same here, and little if any smoke.
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  #14  
Old 10-31-2013, 03:23 AM
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Default Re: Fire won't stay lit

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Originally Posted by lifeofpie View Post
Hi everyone, I just finished my first oven and I'm having trouble keeping the fire lit. I built it to the instructions, but I think I'm having an airflow issue. Any ideas?
Almost certainly believe your problem is a new and wet oven. They are always a bitch to keep the early fires alight. Beware that as soon as the oven interior dries a little and the fire stays alight ok, the rest of it is still wet and in danger of damage if you boost the fire up too soon. Take it slow and follow the guide on the curing thread.
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  #15  
Old 10-31-2013, 03:49 AM
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Default Re: Fire won't stay lit

Hi

Use Doug's method of using heat beads to begin drying process.
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  #16  
Old 10-31-2013, 05:57 PM
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Default Re: Fire won't stay lit

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Originally Posted by brickie in oz View Post
Really? Did you wonder why you couldnt find anything related on the internet?
The controller does operate the door correctly, time will tell whether or not it can actually control the temperature.
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  #17  
Old 10-31-2013, 07:07 PM
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Default Re: Fire won't stay lit

I agree with everyone else, your issue is more then likely a combination of a wet oven and wet wood. My experience is good dry wood is next to impossible to find in Michigan, no matter how it is advertised.

I don't want to change the topic here, but I'm curious what you are trying to achieve with the PID controlled actuated door? I'm kinda thinking it is a solution to a perceived problem that doesn't actually exist.

Wood fired ovens have two places where they shine. One is high temperature cooking. They can operate at 1000F and do things you cannot do without that amount of heat. To get there you are basically going to run the oven full blast and would never want that door to close, and if it did close it would actually be an issue, things cook so fast you need full access to the oven at all times.

The other place wood fired ovens shine is retained heat cooking. With the fire removed and a closed door you end up with a chamber of even radiant and conductive heat that maintains a high humidity. Nothing else can cook like this and the results are incredible for everything from bread to roasts to poultry. In this situation there is no fire so the opening door will have no control over temperature and when it opens it will let all the moisture out ruining a big part of the equation.

Am I missing something?
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  #18  
Old 11-01-2013, 04:09 AM
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Default Re: Fire won't stay lit

Quote:
Originally Posted by shuboyje View Post
I agree with everyone else, your issue is more then likely a combination of a wet oven and wet wood. My experience is good dry wood is next to impossible to find in Michigan, no matter how it is advertised.

I don't want to change the topic here, but I'm curious what you are trying to achieve with the PID controlled actuated door? I'm kinda thinking it is a solution to a perceived problem that doesn't actually exist.

Wood fired ovens have two places where they shine. One is high temperature cooking. They can operate at 1000F and do things you cannot do without that amount of heat. To get there you are basically going to run the oven full blast and would never want that door to close, and if it did close it would actually be an issue, things cook so fast you need full access to the oven at all times.

The other place wood fired ovens shine is retained heat cooking. With the fire removed and a closed door you end up with a chamber of even radiant and conductive heat that maintains a high humidity. Nothing else can cook like this and the results are incredible for everything from bread to roasts to poultry. In this situation there is no fire so the opening door will have no control over temperature and when it opens it will let all the moisture out ruining a big part of the equation.

Am I missing something?
Shub,
I dont think anyone could have put the WFO mission statement any better!

On the wet wood in Mich, we have the same climate here in NW PA. If it has not been stored indoors dry for atleast 6 months its not cured. The wood I'm cutting now is my next winters fire wood and store it inside my barn untill then.
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  #19  
Old 11-01-2013, 10:25 AM
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Join Date: Mar 2013
Location: northern michigan
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Default Re: Fire won't stay lit

Quote:
Originally Posted by shuboyje View Post
I agree with everyone else, your issue is more then likely a combination of a wet oven and wet wood. My experience is good dry wood is next to impossible to find in Michigan, no matter how it is advertised.

I don't want to change the topic here, but I'm curious what you are trying to achieve with the PID controlled actuated door? I'm kinda thinking it is a solution to a perceived problem that doesn't actually exist.

Wood fired ovens have two places where they shine. One is high temperature cooking. They can operate at 1000F and do things you cannot do without that amount of heat. To get there you are basically going to run the oven full blast and would never want that door to close, and if it did close it would actually be an issue, things cook so fast you need full access to the oven at all times.

The other place wood fired ovens shine is retained heat cooking. With the fire removed and a closed door you end up with a chamber of even radiant and conductive heat that maintains a high humidity. Nothing else can cook like this and the results are incredible for everything from bread to roasts to poultry. In this situation there is no fire so the opening door will have no control over temperature and when it opens it will let all the moisture out ruining a big part of the equation.

Am I missing something?
Oh boy, well I guess I may have been accused of over-engineering before, why would this time be any different? I suppose it's a good conversation starter though
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  #20  
Old 11-01-2013, 10:27 AM
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Join Date: Mar 2013
Location: northern michigan
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Default Re: Fire won't stay lit

Thanks for all the great advice, I have a really limited amount of time to work on it so it may a little while before I can give some updates, but I definitely will.
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